In this program guidance, Secretary of Agriculture, Brooke L. Rollins, strongly encourages child nutrition program operators to familiarize themselves with the key recommendations and consider how the Dietary Guidelines for Americans, 2025-2030 can be incorporated into program meals and snacks to promote healthy outcomes and healthy families.
As a reminder, meals and snacks offered through the child nutrition programs may be claimed for federal reimbursement if they meet the federal nutrition requirements and other federal regulations. State agencies may not withhold federal reimbursement for meals that meet the federal requirements, even if additional state requirements are not met. However, if a state provides an additional reimbursement above the federal reimbursement, they may withhold the state reimbursement.
This training series is designed to assist school food authorities, state agencies, and others in implementing the updated nutrition standards for school meals.
This interactive webinar series highlights resources and materials that address hot topics in school meals. FNS regional offices, state agencies, school food authorities and others who may be interested are invited to participate.
USDA Foods in Schools product information sheets with description and WBSCM ID for vegetables.
USDA Foods product information sheets containing USDA Foods description and WBSCM ID for fruits.
USDA Foods in Schools Foods product information sheets containing USDA Foods description and WBSCM ID for meat/meat alternates.
The Menu Planner for School Meals has been revised to reflect the Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium Final Rule that was published in February 2022.
Use these local school wellness policy tools and resources to bring your school community together to create strong school environments that support students’ growth, learning, and well-being.
The Whole Grain Resource for the National School Lunch and Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.